Ive never been considered much of a cook.
But when I make my beans and Mexican cornbread, no one ever complains!
As my daughter, Chass, would say, She loves beans!
True, and I love my Mexican cornbread too!
Keep stored in an airtight container at room temperature for up to 6 months.
Directions
Preheat the oven to 400F.
Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Melt the butter in a large frying pan over medium-high heat.
Add the onion and saute until softened and translucent.
Add the ground meat to the pan.
Cook, breaking up the meat with a spatula, until thoroughly browned.
Season with salt and Rebas Place Burger Seasoning (if using).
Carefully drain any excess fat from the pan and set aside.
Place the cornbread mix in a large mixing bowl.
Add the eggs and milk and whisk until combined.
Pour half of the cornbread batter into the baking dish.
Sprinkle evenly with the browned meat and onion mixture.
Arrange the American cheese slices over the meat.
Mix the creamed corn into the remaining cornbread batter.
Pour the mixture into the baking dish, covering the layer of cheese.
Transfer to the middle rack of the oven.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the baking dish from the oven.
Strawberry Shortcake
This dessert is a classic for a reason!
Read about Reba McEntires book,Not That Fancy.
Unlock Access to AARP Members Edition
Already a Member?Login
